Quarter a fennel bulb, or cut into 8 wedges depending on size and shape, and brush with oil. Quarter a red pepper and discard the seeds. Prepare a couple of tomatoes as in the previous recipe. Grill or roast the vegetables and skin the peppers and tomatoes when cool enough to do so. Make a dressing with the tomato liquid and extra-virgin olive oil, together with the usual seasoning.
© 2000 Frances Bissell. All rights reserved.